I am ecstatic to share this recipe for Maple Cinnamon Cashew Butter today! It is perfect for everyday, but the flavors are ESPECIALLY enjoyable with fall approaching.
I started making my own nut & seed butters a few months ago. They can be expensive to buy and after figuring out how simple they are to make, I decided to start making them at home. While this recipe calls for cashews, you could switch it out for sunflower seeds, pumpkin seeds, almonds, almost any kind of nut or seed!
Aside from the simplicity factor, I just love making things from scratch at home, don’t you? It barely takes any time and you get a higher quality product than store bought. In the past, our grandparents and prior generations used to make everything from scratch. As times change, we tend to lean more on the convenience of store-bought items, but I love having a homemade product that was made with love!
For me, this cashew butter is a way for me to incorporate that way of living into my lifestyle.
The Cashew Butter Method
This Maple Cinnamon Cashew Butter comes together in three easy steps:
- Mix
- Bake
- Blend
Yes, it’s really that simple! First, start by melting the coconut oil and adding that with all the other ingredients to a mixing bowl. Preheat the oven and line a baking sheet with parchment paper or, my personal favorite, a silicone baking mat!
Spread the nuts on a lined baking sheet and transfer to the oven to bake for 20 minutes. Keep an eye on the nuts to make sure they don’t burn, but they should be very fragrant when you remove them from the oven!
After allowing the nuts to cool, put them in a food processor or a food processor attachment for your blender. Start blending the mixture, stopping to scrape the sides down when necessary. I blended on and off for 5 minutes until the mixture was completely smooth, but it could take upwards of 10 minutes. It all depends on your blender!
(Love all things Maple Cinnamon? Try my super easy Maple Cinnamon Granola!)
The great thing about the added coconut oil and baking is that this nut butter breaks down quicker in the blending process than others.
When you’re done blending, transfer it to a sealed mason jar and enjoy it for upwards of a month! It will stay good for a long time, but it usually doesn’t last too long in our house. Enjoy your homemade maple cinnamon Nut butter on waffles, pancakes, oatmeal, spread on a banana, or even in a smoothie!
I hope you enjoy this Maple Cinnamon Cashew Butter and it becomes a household staple for you too! As always, if you enjoy this recipe, post a picture to Instagram using the hashtag #SNGeats so that I can see what you’re making!
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Melt coconut oil and combine all ingredients together in a mixing bowl and stir to make sure all the nuts are coated. Transfer mixture to baking sheet and bake in the oven for 20 minutes, keeping an eye on them so they don't burn. The nuts should be very fragrant. After 20 minutes, remove the nuts from the oven and allow to come down to room temperature. When the nuts are cooled, transfer to a food processor, or the food processor attachment of a high speed blender (this is what I use) Blend for at least 5 minutes, stopping to scrape down the sides when necessary. The time will be different for everyone, depending on the equipment you use, but it took my blender 5 minutes for the nuts to be broken down into a smooth butter. Keep blending until you reach the desired consistency. The nut butter should smoothly roll off a spoon when it's done. Maple Cinnamon Cashew Butter
Ingredients
Instructions
